“There’s something to be said for lots of summer rain for a good plum crop” said the message from Way Fruit Farm recently. They have 4 types of plums harvested and are now selling at their store and the Boalsburg and Friday State College Farmers Markets.
Today I made a Red Plum Cake that tastes like summer: tart, juicy plums in a sweet, chewy cake. Just right for breakfast, dessert or anytime! At home, at the beach, in the mountains on vacation–it’s so easy to make!
Also, REMEMBER to make your plum sauce this summer so that you will have it to make our traditional plum bread for the holiday season!
Red Plum Cake
(adapted from Smitten Kitchen/Elegant but Easy/The Essential New York Times Cookbook—this is a popular recipe!!)
1 cup flour
1 teaspoon baking powder
large pinch of salt
1 cup sugar
1/2 cup butter (that’s one stick/8 Tablespoons)
12 small purple plums, washed, halved and pitted
2 teaspoon fresh lemon juice
1 Tablespoon sugar mixed with 1 teaspoon cinnamon
Preheat oven to 350 degrees. Combine the flour and baking powder in a small bowl. Set aside.
In a larger bowl, cream butter with the sugar on medium speed, then add the eggs one at a time.
Add the dry ingredients into the butter mixture until just mixed.
Spoon the batter into an ungreased 9 inch spring-form or cake pan and smooth the top. Arrange the plums, cut side down (skin side up) on top of the batter. Sprinkle the top with the lemon juice and as much of the cinnamon-sugar mixture as you like.
Bake for 40 – 50 minutes, until the top is brown and a toothpick comes out clean. Cool on a rack. This cake is best if it has time to cool and let the juices of the plums sink into the cake, so leave it out on the counter until breakfast the day after you make it for maximum plumness———if you can wait that long!